ABSTRACT
Physalis is an herbaceous species native to the Andes region. Currently, it is cultivated in various Brazilian states due to the economic interest of growers for this new fruit. Physalis plants grown in the field showed symptoms of shoot proliferation, leaf malformation, and chlorosis. Since these symptoms are commonly induced by phytoplasmas, this study investigated to confirm the presence of these prokaryotes in symptomatic plants. After DNA extraction from symptomatic and asymptomatic plants, phytoplasmas were found in all affected plants through the nested PCR. Examination by transmission electron microscopy (TEM) using appropriately prepared segments of leaf veins allowed the visualization of typical pleomorphic cells of phytoplasmas in the phloem of symptomatic plants. The computer-simulated RFLP patterns and the phylogenetic analysis allowed identifying the detected phytoplasmas as a 'Candidatus Phytoplasma fraxini'-related strain belonging to the 16SrVII-B subgroup. Moreover, physalis was identified as an additional host species for phytoplasmas in the 16SrVII group, expanding the current knowledge on the host range of phytoplasmas in this group.
Subject(s)
Physalis/microbiology , Phloem/microbiology , Phytoplasma Disease/genetics , Polymerase Chain Reaction , Microscopy, Electron, TransmissionABSTRACT
During the last decade, the development of functional food has grown as the demand has increased significantly. The Group Functional Foods Research (GAF) of the National University of Colombia, Headquarters Medellin; applies the matrix engineering as the methodology to obtain these, adding antioxidant vitamins, minerals, pro-biotics, among others, in the structure of the fruits. Aim of this study was to develop cape gooseberry minimally processed inoculated with Lactobacillus plantarum in glucose solution, using it as mechanism of incorporating the vacuum impregnation technique. Impregnated samples and stored at 4ºC, at time 0,5,10 and 15 days, counting showed 1J52 +/- 0,6 x 109 CFU/100g fresh cape gooseberry. Having dairy products as a referent to consider food as probiotic (106 CFU/day), an agreement can be made based on the results. The fruit cape gooseberry inoculated with L. plantarum presents these characteristics, providing an improvement in the consumer's diet. The development of innovative products like fruits minimally processed with probiotic microorganisms represents an advance in research and development that reinforces the growing culture food consumption that favors health.
En la última década el desarrollo de alimentos funcionales ha evolucionado y su demanda se ha incrementado notablemente. El grupo de Investigación en Alimentos Funcionales (GAF) de la Universidad Nacional de Colombia Sede Medellín, aplica la Ingeniería de Matrices como metodología de obtención de estos, adicionando vitaminas antioxidantes, minerales, probióticos, entre otros, en la estructura de los frutos. El objetivo de este estudio es desarrollar uchuva mínimamente procesada, inoculada con Lactobacillus plantarum en solución de glucosa, utilizando como mecanismo de incorporación la técnica de impregnación a vacío. Las muestras impregnadas y almacenadas a 4ºC, en los tiempos deO, 5, 10 y 15 días; presentaron conteos de 1,52 +/- 0,6 x 10(9) UFC/100g uchuva fresca. Teniendo como referente los productos lácteos para considerar un alimento como probiótico (10(6) UFC/día), se puede decir de acuerdo con los resultados, que la uchuva inoculada con L. plantarum presenta estas características y puede proporcionar un mejoramiento en la salud del consumidor. El desarrollo de productos innovadores como frutas mínimamente procesadas con microorganismos probióticos, representa un avance en investigación que refuerza la creciente cultura de consumo de alimentos que favorecen la salud.